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| Chef Don's Kitchen
Recipe File |
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| RECIPE NAME: |
Chicken & Pork
Spiedini - Prep |
Original Date: |
| DIRECTORY: |
Appetizers Hot |
7/1/96 |
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Revision Date: |
| Sensitivity: |
Be sure to
let meats marinate at least 4 hours. Rosemary skewers must be soaked in
water at least 1 hour. |
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Ingredients |
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Specs |
| Chicken Marinade: |
Yields 1 cup |
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| Red Hook beer |
8 fl oz |
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| thyme, diced |
2 tsp |
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Harvest |
| lemon zest, minced |
2 tsp |
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| garlic, minced |
1 tsp |
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| bay leaves, California |
2 ea |
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| red chili flakes |
¼ tsp |
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| salt mix 3:1 |
1 tsp |
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| chicken thighs, trimmed, cut
into ¾" tubes |
12 oz wt |
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| Pork Marinade: |
Yields ¾ cup |
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| olive oil |
½ cup |
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| capers, rinsed, minced |
¼ cup |
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| garlic, minced |
1 tsp |
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| Italian parsley, minced |
¼ cup |
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| black pepper, fresh fine ground |
½ tsp |
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| rosemary, fresh minced |
1 tsp |
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| pork loin, trimmed cut into ½"
cubes |
12 oz wt |
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Rosemary Skewers |
as needed |
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Combine each marinade separately. Whisk together to blend.
Divide each marinade in half. Save half of marinade and pour other half of
each marinade over meat. (You will use reserved marinade to brush on spiedini
while cooking.)
Let meat marinate at least 4 hours before skewering, this ensures even
marinating. Skewer 1 ½ oz wt of marinated meat on to each skewer. Do each meat
separately. Do not combine on skewer.
Pour any remaining contaminated marinade over pans of skewers. Do not use the
marinade you are saving.
Place in clean container. Label, date, initial and refrigerate.
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